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Eggnog is a holiday favorite. Welcome to a traditional dairy-based drink that is a welcomed guest during Christmas season and the New Year. It's a mix of milk, sugar, eggs, spices and sometimes liquor, including rum or brandy.
Eggnog goes way, way back to the Euro pean Middle Ages. And, in the 21st century before 2012 you can bet that eggnog will be enjoyed by me, and perhaps you, too.
Last year eggnog comforted me. At the end of December, South Shore got hit with a three-day pow er outage. I remember the first day was fun, sort of. No TV. No computer. I fantasized about having a bakefest and using all the food in the fridge in case the lights stayed out. By the afternoon, the novelty had worn off. Getting used to the life without technology and wondering how long I'd be living by candles was in the cards. I did make a big fire, and the highlight of the evening was sipping a mug of eggnog (before it spoiled). I pretended I was living life back during the Donner-party era. But I survived along with 10,000 others affected by the blackout due to the cold, wet snow.
This pre-winter I had eggnog on the brain. Actually, I overheard a local at Safeway discussing his love for holiday ice creams. He had in dulged in pumpkin, peppermint, and eggnog frozen delights. Cold eggnog ice cream is truly heavenly; but warm, home-baked custard with a special eggnog twist interested me more. On Tuesday night, I created an easy recipe that takes minutes to put together and showed promise for taste, creativity, and presentation.
Eggnog Custard
4 brown eggs
2⁄3 cup granulated sugar
1 teaspoon pure vanilla extract
2 cups gourmet eggnog
1⁄2 cup organic reduced fat milk
1 teaspoon honey
Nutmeg and pumpkin spice to taste
In a bowl, whisk eggs, and sugar. Combine eggnog and milk till mixture is smooth. Add honey and spices. No need to cook on stove. Pour into 6-ounce glass custard cups or white ramekins. Place in large pan filled with tap water. Bake at 350 degrees for approximately 45 minutes, till custard is firm and a knife comes out clean. Cool. Chill. Add a dollop of whipped cream and crushed gingerbread cookies, a square of white chocolate peppermint bark or dark chocolate shavings for a festive crunch and garnish. Serves 5 to 6.
Instead of allowing my custard to chill for a few hours, I dipped a spoon into one of the glass custard cups. The eggnog custard was set and the texture much like a dense, creamy premium Greek yogurt but with eggnog flavor. Using gourmet eggnog (not the generic kind or low-fat stuff) paid off despite its high price. (It does contain some artificial ingredients, is high in fat and cholesterol; but in moderation it's a decadent holiday treat.) Also, eating this eggnog custard boasts protein, calcium, and vitamin A. And for breakfast chilled eggnog custard is a treat with a serving of fresh berries. Cold or warm, this custard is a yummy gift from me to you.
Motto: Eggnog is like visiting with an old friend. The different traits of eggnog are to be savored, one by one.
— Cal Orey is an accomplished author and journalist. Her books include The “Healing Powers” series (Vinegar, Olive Oil, Choc olate and Honey) published by Kensington. Her website is www.calorey.com.
Eggnog goes way, way back to the Euro pean Middle Ages. And, in the 21st century before 2012 you can bet that eggnog will be enjoyed by me, and perhaps you, too.
Last year eggnog comforted me. At the end of December, South Shore got hit with a three-day pow er outage. I remember the first day was fun, sort of. No TV. No computer. I fantasized about having a bakefest and using all the food in the fridge in case the lights stayed out. By the afternoon, the novelty had worn off. Getting used to the life without technology and wondering how long I'd be living by candles was in the cards. I did make a big fire, and the highlight of the evening was sipping a mug of eggnog (before it spoiled). I pretended I was living life back during the Donner-party era. But I survived along with 10,000 others affected by the blackout due to the cold, wet snow.
This pre-winter I had eggnog on the brain. Actually, I overheard a local at Safeway discussing his love for holiday ice creams. He had in dulged in pumpkin, peppermint, and eggnog frozen delights. Cold eggnog ice cream is truly heavenly; but warm, home-baked custard with a special eggnog twist interested me more. On Tuesday night, I created an easy recipe that takes minutes to put together and showed promise for taste, creativity, and presentation.
Eggnog Custard
4 brown eggs
2⁄3 cup granulated sugar
1 teaspoon pure vanilla extract
2 cups gourmet eggnog
1⁄2 cup organic reduced fat milk
1 teaspoon honey
Nutmeg and pumpkin spice to taste
In a bowl, whisk eggs, and sugar. Combine eggnog and milk till mixture is smooth. Add honey and spices. No need to cook on stove. Pour into 6-ounce glass custard cups or white ramekins. Place in large pan filled with tap water. Bake at 350 degrees for approximately 45 minutes, till custard is firm and a knife comes out clean. Cool. Chill. Add a dollop of whipped cream and crushed gingerbread cookies, a square of white chocolate peppermint bark or dark chocolate shavings for a festive crunch and garnish. Serves 5 to 6.
Instead of allowing my custard to chill for a few hours, I dipped a spoon into one of the glass custard cups. The eggnog custard was set and the texture much like a dense, creamy premium Greek yogurt but with eggnog flavor. Using gourmet eggnog (not the generic kind or low-fat stuff) paid off despite its high price. (It does contain some artificial ingredients, is high in fat and cholesterol; but in moderation it's a decadent holiday treat.) Also, eating this eggnog custard boasts protein, calcium, and vitamin A. And for breakfast chilled eggnog custard is a treat with a serving of fresh berries. Cold or warm, this custard is a yummy gift from me to you.
Motto: Eggnog is like visiting with an old friend. The different traits of eggnog are to be savored, one by one.
— Cal Orey is an accomplished author and journalist. Her books include The “Healing Powers” series (Vinegar, Olive Oil, Choc olate and Honey) published by Kensington. Her website is www.calorey.com.
